Kabuli Pulao (Afghan Rice)

Kabuli Pulao is a much celebrated dish of Afghanistan, known for its fragrant, fluffy rice cooked in a rich broth infused with aromatic spices, browned onions, and a touch of caramelized sugar. Topped with sautéed carrots, almonds, and raisins, this dish is a mouthwatering blend of savory, salty, umami, and sweet flavors.

Kabuli Pulao, Afghan National Dish

The national dish of Afghanistan, Kabuli pulao is a magnificent rice and meat dish. It's a festive one-pot meal that makes a great centerpiece on the table like Chicken Kabsa, the Arabian chicken and rice. 

The defining attributes of Kabuli pulao are the glistening brown colored rice, rich flavors, and a savory taste balanced by the sweetness of carrots and raisins. The meat, typically lamb, is cooked until it is fall-off-the-bone tender, creating a stunning presentation when arranged along with the other vibrant toppings.

I first discovered this delightful dish at a popular Afghan restaurant in Munich called Khorasan. It felt complete on its own but they had served it with a yogurt sauce and a split chickpea-based gravy. Since then I have made this plenty of times and mastered the art of making it, just like the one I had at those fine restaurants. 

Why This Recipe

• Simple and Authentic: I've eliminated the complicated steps I came across during my recipe research and streamlined it without sacrificing its originality. This recipe still retains all the elements of a classic Kabuli pulao for a traditional taste.
• Festive and Versatile: Kabuli pulao looks and tastes rich. Its a special occasion meal that appeals to a wide variety of tastes. Although lamb is my favorite meat for Kabuli pulao, other meats or vegetarian options can be used.
• Make-Ahead Friendly: You can make the spice mix, toppings, and even cook the meat the day ahead. Complete the assembly in a short time on the next day.

Key Ingredient and Prep Notes

• Char Masala: Char means "four", so the idea is that this spice blend combines four spices - black cardamom, cinnamon, cloves and black pepper. But this blend often includes more than four spices, like I've added cumin and green cardamom.
• Black Cardamom: It looks like a bigger cardamom pod that is darker in color but has its own distinct, smoky and deep flavor. 
• Shahjeera: I often substitute half of the cumin seeds with this spice. It is labeled as black caraway seeds or black cumin seeds in Indian stores. They look like curved cumin seeds, are darker and have a smoky flavor.
• Shredded Carrots: These add flavor, color and taste. Readymade shredded carrots are also available.
• Raisins: These add bursts of sweetness.
• Almonds: For a nice crunch, visual appeal and richness. I prefer to keep the peeled almonds whole for a sumptuous mouthfeel. 
• Meat: I prefer bone-in lamb shanks cut into 3-inch pieces, which is also more traditional. Bones add more flavor to the dish. Substitute with beef, veal, goat or chicken leg quarters; adjust the cooking time accordingly.
• Stock: Because we use meat with bones, it will give us a rich flavor, but you can use stock as cooking liquid to further enhance the umami flavor.
• Rice: I use aromatic long-grain basmati rice (Royal chefs secret brand). Some people use Sella basmati rice, a rice that has been parboiled and partially cooked before milling. It remains firm and doesn't become mushy. If using this rice, follow package instructions for water-to-rice ratio and cooking time.
• Onions: Regular yellow onions will work. But you can also try sweet vidalia onions, which will caramelize beautifully adding hints of sweetness.
• Cooking oil: I use avocado oil, but sesame oil also works great, as it adds a lovely nutty taste to the rice. 

Step by Step Visual Overview

Here are step-by-step photos showing how to make Kabuli pulao. Full printable recipe with measurements are below at the end of the blog post.

• Prepare the Rice and Spice Mix: Rinse the rice until the water runs clear. Blend spices to make the char masala.

• Sauté Toppings: Lightly brown the almonds, plump the raisins, and soften the carrots in oil.

• Cook Onions and Meat: Sauté onions until golden brown. Sear the lamb shanks until golden brown. Combine with sauteed onions. Add garlic, char masala, salt, black pepper, and water. Boil, reduce heat, then simmer until the meat is tender.

• Caramel Sauce: Caramelize some sugar, add water, melt the caramelized sugar until dissolved.

• Assemble and Cook: Remove meat to a plate. Measure stock and return 3 cups to the cooking pot. Adjust salt and seasonings. Add rice, cooked meat, remaining char masala, cover and simmer until the stock is absorbed. Top with caramel sauce, most of the shredded carrots and raisins. Cover and cook until the rice is fluffy. 

• Final Touches: Remove from heat, let it rest few minutes. Fluff the rice and top with the remaining carrots, raisins and almonds before serving.

My Top Tips

• Optimal browning: A key flavor element is the browning of onions, sugar and meat. Make sure to do that optimally. The flavor from all of these browned ingredients is what contributes to the appeal and taste of Kabuli pulao. 
• Cooking Liquid: The amount of stock added back to the pot should be adjusted based on the age of basmati rice.
• Equipment: I use a cast iron casserole dish. The thick bottom and material is useful for browning the meat and sautéing the onions in the same dish. For cooking larger amounts, you can use a dutch oven.

How To Serve

Traditional Style: Serve on a large platter. First plate the rice and meat, placing some bone-in meat on the top. Garnish with shredded carrots, raisins, and almonds. Pair it with yogurt sauce and a salad, such as Shirazi salad.

Side Dishes: Try it with mast-o-khiar (Persian yogurt cucumber salad). Add some flatbreads and pickles.

Variations

Kabuli pulao is gluten free, dairy free, egg free, and soy free.

Vegan/Vegetarian Option: Replace the meat with seared tofu, tempeh, chickpeas, and/or shiitake mushrooms. Use vegetable stock instead of meat stock. 

Nutritional Notes

Kabuli pulao is a rich and sumptuous feast. Save it for special occasions. For regular days, add some green salads, vegetable sides such as warm potato salad or Moroccan eggplant . Use smaller portions of the pulao, filling up your plate with the vegetarian sides.

More Rice Recipes 

• Lamb Biryani (Hyderabadi Style)
• Zereshk Polo (serve with Saffron Chicken)
• Baghali Polo (serve with Lamb Shanks)

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

5 from 2 votes

Kabuli Pulao, Afghan Rice

Kabuli Pulao is a much celebrated dish of Afghanistan, known for its fragrant, fluffy rice cooked in a rich broth infused with aromatic spices, browned onions, and a touch of caramelized sugar. Topped with sautéed carrots, almonds, and raisins, this dish is a mouthwatering blend of savory, salty, umami, and sweet flavors.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

1x2x3x

Print SaveSaved!

Course :Main Course

Cuisine :Afghan

Servings: 8 Portions

Calories: 431kcal

Author: Roxana Begum

Ingredients

• ▢ 2 cups basmati rice soaked and rinsed, or Sella basmati, see note
• ▢ 2 teaspoons cumin seeds use half shajeera (black caraway seeds), if available
• ▢ 5 green cardamom pods
• ▢ 1 black cardamom pod
• ▢ 4 cloves
• ▢ 2 inch cinnamon stick
• ▢ ⅓ cup cooking oil avocado oil or sesame oil, plus extra
• ▢ 1½ to 2 lbs lamb shank with bone, cut into large pieces or whole shanks; use 1 lb if using boneless meat
• ▢ 1 large onion yellow or Vidalia, quartered and sliced, 350g
• ▢ 4 cloves garlic grated
• ▢ 1½ teaspoons salt adjust to taste
• ▢ 1 teaspoon black pepper
• ▢ 4 cups water or more as needed; you'll need 3½ cups broth or stock
• ▢ ½ cup raw almonds soak and peel
• ▢ 2 cups shredded carrots 250g
• ▢ 1 cup raisins soaked for 30 minutes, 160g
• ▢ 2 tablespoons sugar

Optional Additions

• ▢ 1 teaspoon sugar for sautéing carrots and raisins
• ▢ ½ teaspoon ground cardamom for sautéing carrots and raisins
• ▢ Ghee for added richness

US Customary - Metric

Equipment

• ▢
  Cast Iron Casserole Dish
• ▢
  Cooking Pot

Cook ModePrevent your screen from going dark

Instructions

Prepare the Rice and Spices

• Wash the rice thoroughly until the water runs clear, then soak it in water for about 30 minutes. Drain and set aside.
• In a spice grinder, blend all the whole spices into a fine powder and set aside.

Cook the Onions and Lamb

• In a large, heavy-bottomed casserole pot, heat ¼ cup oil over medium-high heat. Add the sliced onions and a pinch of salt. Sauté until the onions are light golden brown and crispy, stirring occasionally for about 15 minutes. Remove onions and transfer them to a plate (or push to the side if using a wide pot).
• Place the lamb pieces in the center of the pot, increase the heat to high, and sear the meat on both sides for about 5 minutes. Drizzle more oil if needed for browning.
• Combine the onions with the meat. Add grated garlic and stir until aromatic, about 1 minute. Add 2 teaspoons of ground spices, 1 teaspoon of salt, black pepper, and water. Bring to a rolling boil, reduce heat to low-medium, and simmer for 1 to 1½ hours until the meat is fork-tender. (Cooking time may vary; check doneness and adjust as needed.)

Prepare the Toppings

• In a non-stick skillet, heat 1 teaspoon of oil over medium-high heat. Add almonds and roast until light tan and aromatic, about 5-6 minutes. Transfer to a plate.
• In the same skillet, add the soaked raisins. Cook until plump, about 1-2 minutes. Transfer to the plate.
• Heat the remaining oil in the skillet and sauté the shredded carrots until tender-crisp, stirring occasionally, about 6-8 minutes. Transfer to the plate. (Cover briefly if needed to cook the carrots evenly.)

Make the Caramel Sauce

• In the same skillet, add sugar and heat over medium until caramelized but not burnt. Add ¼ cup of water and let the caramelized sugar melt into a caramel brown liquid. Set aside.

Assemble and Cook the Pulao

• Once the meat is cooked, transfer the pieces to a plate. Pour the stock into a measuring cup, returning 3 cups of stock to the casserole pot. Check the seasoning and adjust the salt; the stock should taste slightly salty.
• Add the drained rice to the pot and bring to a boil. Reduce the heat to low, place the meat pieces on top, and sprinkle the remaining ground spices over the top. Cover with a lid and let it simmer until all the stock is absorbed-about 10 minutes.
• Once the stock is absorbed, drizzle the caramel sauce over the rice. Scatter about ¾ of the cooked shredded carrots and raisins on top. Cover and continue cooking until the rice is fully cooked and fluffy, steam builds up, an additional 5-10 minutes.

Final Touches

• Once done, remove the pot from the heat and let it rest for a few minutes before serving. Fluff the rice with a fork and garnish with the remaining carrots, raisins, and roasted almonds.

Notes

1. Sella Basmati: If using this rice, follow package instructions for water-to-rice ratio and cooking time. Should be approximately 25 minutes in the first cooking step, and an additional 10-15 minutes after adding the toppings.
2. Meal Prep: Prep spice blend, toppings, and even cook the meat the day ahead.
3. Storage: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, gently warm it in a pan or microwave, adding a splash of water to prevent it from drying out. You can freeze it for 2 to 3 months in freezer-safe containers.

Nutrition

Serving: 1Portion | Calories: 431kcal | Carbohydrates: 62g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.001g | Cholesterol: 24mg | Sodium: 503mg | Potassium: 497mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5355IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.